Braised Veal Tenderloin with Mozzarella and Herbs
Preheat the oven to 200°C (approximately 390°F). Rinse the roast, pat dry and make a lengthwise cut without going through to the other side and open the roast like a book. Drain and slice the mozzarella. Peel the garlic and chop finely. Rinse the basil, pluck off the leaves and spread on the veal along with the garlic, mozzarella and 4 sprigs of thyme. Season with salt and pepper. Roll up the roast and tie with kitchen string. Peel the onion and chop. Scrub and peel the potatoes and cut them into thick slices.
Heat the oil in a roasting pan and sear the roast on all sides. Add the onions and saute briefly, do not brown. Add the broth and bring to a boil. Add the remaining thyme and sage leaves and roast 25-30 minutes, basting frequently with the pan juices, adding more broth if the pan is getting dry. Place the potatoes around the roast and cook until the potatoes are knife-tender, 25-30 minutes. Untie the finished roast and serve with the vegetables and pan juices.